This quick and simple spring soup makes use of the wild garlic found in plentiful supply around the uk. You can easily identify a patch from the smell! I keep a small patch in my own garden for ease of harvesting.
The vibrant green is perfect for early spring and Easter themed meals. The creaminess comes from the courgette and as ever a good slip is built on a good stock! A stock cube is just fine but make sure it’s a good one!
1 large bunch wild garlic leaves, roughly torn
1 courgette, roughly chopped
1 small leek, sliced
1 cup frozen petit pois
1 vegetable stock cube
1 clove garlic, crushed
Salt and pepper to taste
– Heat a table spoon of olive oil in a large pan.
– Add the courgette, leek, garlic leaves and peas and cook over a medium heat for 3-5 minutes until the courgette is soft.
– Add half a litre of boiling water.
– Add your stock cube and garlic.
– Remove from the heat and blend with a stick blender until all the chunks are gone.
– Return to the heat and bring to a simmer. Season to taste.
– If you want to adjust the thickness you can add more water if necessary or simmer on a low heat to reduce further.
– Serve with a garnish of thinly sliced wild garlic leaves and a dollop of sour cream.